Broiled yellowtail snapper is one of the easiest ways to cook a thin white fish fillet. Brush the fish with a little oil, season it well, and cook it close to the broiler until it flakes easily with a fork. Yellowtail is mild, lightly sweet, and cooks quickly, making it a good choice for an easy seafood dinner.
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Ingredients
Broiling works for any thin white fish fillet. Just adjust the cooking time based on thickness.
- Yellowtail snapper fillets are great, but you can use any white fish fillets. Good options include mangrove snapper, mango snapper, red snapper, tripletail, mahi, grouper, and hogfish.
- Olive oil
- Blackened Seasoning (recipe on the printable recipe card below)
- Salt & pepper to taste
- Lemon wedges
Which Pan to Use for Broiling
I use a half-sheet pan for broiling fish. Glass or Pyrex pans are not broiler-proof. Silicone bakeware and nonstick pans should be reserved for the oven not the broiler.
A broiler typically runs anywhere from 500-550°F. Do not use parchment paper under the broiler. It could catch on fire over 400°F.
Seasonings
Fresh yellowtail needs minimal seasoning to make it delicious. I use a homemade blackening seasoning for this recipe.
You can also use Old Bay or your favorite lemon pepper seasoning.
To broil fish without salt, try Mrs. Dash's Original seasoning. It tastes great!
How To Broil Thin White Fish Fillets
- Place the oven rack 3 to 4 inches below the broiler. Heat the broiler.
- Lightly spray or brush a baking sheet with oil to prevent sticking. Place the fish skin-side up on the pan. If the fillet does not have skin, place the smoother side with the faint stripes facing up.
- If the skin is still on the fish, make a few shallow cuts with a paring knife to help prevent curling.
- Brush the top of the fish with oil. Season with salt and pepper, then lightly sprinkle blackening seasoning over each fillet, about ½ tablespoon per fillet.
- Broil without flipping until the fish is opaque and flakes easily with a fork, about 10 minutes. For a thermometer check, cook fish to 145°F in the thickest part.
- Remove the pan from the oven. Use a wide fish turner to transfer the fillets to plates.
When broiling thin white fish like snapper, do not flip the fish while broiling or baking--it will fall apart.
NOTE: If you're broiling a small yellowtail or a pompano, be careful with the timing. They may be cooked through in 4 or 5 minutes.
What is The Best Temperature For Broiling Fish?
The best temperature for broiling fish is 500°F (260°C). This high heat ensures that the fish cooks quickly and develops a nice, slightly charred exterior without drying out.
According to the US Food & Drug Administration, fish should reach an internal temperature of 145°F. To make sure the fish is cooked well, take it out of the broiler. Then, put an instant-read thermometer into the thickest part for a quick check.
The broiled fish will be opaque white when it's cooked through, and the meat will flake when you pull a fork through it.
When undercooked, the flesh will feel a little tight and will not easily pull apart with the fork.
Leftovers and Reheating
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat your fish fillets, heat a little butter or olive oil in a skillet over medium heat and gently heat the fish.
Serving Ideas
You can top your favorite salad with broiled fish. Try our Caesar Salad recipe.
How about fruit? Try Mango with Chili Lime Salt. Get a tree-ripened mango and season it with lime zest, flaky sea salt, and chili powder for the perfect side for blackened snapper.
Mango Pico de Gallo is a refreshing side dish for all your fish recipes.
Try these sides with your broiled snapper:
More Easy Fish Recipes
Visit The Best Snapper Recipes for roasting, baking, searing, frying, and many other different ways of cooking your catch!
- Pan Fried Snapper with Panko Breadcrumbs
- Pan Fried Yellowtail Snapper
- How To Roast a Whole Snapper in The Oven
- Oven Roasted Mahi Mahi
- Fish Tacos with Cilantro Lime Sauce
- Air Fryer Snapper with Cauliflower Recipe
- Grilled Grouper Collar
- Roasted Yellowtail Snapper with Old Bay
- Crispy Pan Fried Mahi Mahi
FAQ
Yes, snapper is a lean source of protein with no carbs. It is broiled with oil and seasonings.
Simply wash and pat the fish dry with a paper towel.
Then lightly brush with oil.
Season with salt and pepper.
Scatter the blackened seasoning over the fish.
Broil until the fish flakes easily with a fork.
Yellowtail is not fishy when it's freshly caught. You'll notice a light taste of salt water without the strong fish flavor that comes from older catches.
On most ovens, the broil setting typically reaches temperatures between 500°F to 550°F (260°C to 290°C). This high heat is ideal for quickly cooking and browning the surface of foods.
Broiled Yellowtail Snapper Recipe
Ingredients
- 12 oz yellowtail snapper fillets
- 2 teaspoons olive oil
- 2 teaspoons blackened seasoning *recipe below
- salt
- pepper
- lemon wedges
Instructions
- Place the oven rack 3 to 4 inches below the broiler. Heat the broiler.
- Lightly spray or brush a baking sheet with oil to prevent sticking. Place the fish skin-side up on the pan. If the fillet does not have skin, place the smoother side with the faint stripes facing up.
- If your fillets have skin, use a paring knife to make 2 or 3 shallow cuts through the skin before broiling. This keeps the skin from shrinking and curling as the fish cooks.
- Brush the top of the fish with oil. Season with salt and pepper, then lightly sprinkle blackening seasoning over each fillet, about ½ tablespoon per fillet.
- Broil without flipping until the fish is opaque and flakes easily with a fork, about 10 minutes. For a thermometer check, cook fish to 145°F in the thickest part.
- Remove the pan from the oven. Use a wide fish turner to transfer the fillets to plates.
Notes
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper, or more to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- Brush the fish with oil before broiling, making sure to coat the edges. This helps keep the fillets moist.
- Yellowtail snapper is a thin white fish. Do not flip the fillets while broiling because they may fall apart.
- Cook fish to an internal temperature of 145°F. The flesh should look opaque and flake easily with a fork.
- Use a metal baking sheet or broiler-safe pan. Do not use parchment paper or glass under the broiler. A nonstick pan may be used only if it is labeled broiler-safe.
